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S: Kira's Cookbook * June 2011

FC: Kira's Cookbook June 2011

1: Assembled to Celebrate Kira's Bridal Shower June 17th, 2011 A Collection of Recipes Donated by Family and Friends

3: The recipes in this book are divided into four categories: Breakfast, Main Dish, Sides and Dessert The category is indicated in the upper corner of each page. I hope you enjoy cooking (and eating) the recipes contained within.

4: GRANDPA GOODMAN’S SCRAMBLED EGGS From Richard Goodman Eggs (about 2 large per person) Milk Cinnamon Nutmeg Dried Onion Flakes Vanilla Beat eggs and milk with an electric mixer until frothy, color should be a pale yellow. Add a sprinkle of cinnamon and a sprinkle of nutmeg, about a quarter palmful of dried onion flakes and a splash of vanilla (be careful with the nutmeg and vanilla, a little goes a long way). Let stand while your pan is heating. Use a large enough skillet so the mixture is no more than about to inch deep in the skillet. Use a medium low to medium heat. Just before you add the eggs to the skillet give them a final good mix with the electric mixer to get lots of air in them. Pull a wooden spoon continuously through the mixture in the skillet until the moisture is all gone and you have nice fluffy scrambled eggs. If the water starts to separate out of the milk allow it to boil out a little and use a slotted spoon to get the eggs out of the pan. Be patient. This can take 7 or 8 minutes. If you rush it, the eggs will be tough and dense instead of light and fluffy. It just takes practice. | Breakfast | Richard Goodman with Katarina and Paul

5: Buttermilk Pancakes From Andrea Canavero 1 cup all purpose flour 1 tsp baking soda tsp salt 1 large egg, lightly beaten 1 cup buttermilk (shaken) Mix flour, baking soda, salt, egg and buttermilk until smooth. Pour batter onto griddle and cook, flip and cook until golden brown (approximately 2 minutes per side). Yum! | Breakfast

6: Sour Cream Coffee Cake From Ann Romanowski Cake Ingredients: 1 stick butter 1 cup sugar 2 eggs to cups sour cream 1 tsp. vanilla 2 cups flour 1 tsp. baking powder 1 tsp. baking soda tsp. salt Topping mix: cup sugar, 1 tsp. cinnamon, and cups chopped nuts. Make this first and set aside Cream butter, add sugar and egg and beat with electric mixer. Add sour cream and vanilla- mix well. Add dry ingredients (I add a little more sour cream when I put in the flour ingredients). Mix well. Spoon some batter in a greased bunt pan. Sprinkle cup of the topping mix, then add remaining batter and sprinkle remaining topping on top. Bake at 350 35-45 minutes or until pick comes out clean. Cool before removing from pan. Cake freezes well. Very good! | Breakfast

7: Texas Pecan Coffee Ring From Ann Romanowski cup butter cup maple syrup cup packed brown sugar 1 cup chopped pecans 2 10 count cans biscuits Melt butter in saucepan. Stir in syrup and sugars and pecans. Grease loaf pan. Pour in enough syrup to coat bottom of pan, extra pecans are O.K too. Arrange biscuits on edge around pan. Pour remaining brown sugar mixture over top. Bake 350 for 25-30 min or until golden brown. Let stand 3 min. Invert on serving plate Enjoy! Sue Ellen | Breakfast | Photo: Felix and Ester Goldstaub, Erna Huber Bill and Gail Canon, Frank and Rose Romanowski, Pasquina Goldstaub August 23, 1975

8: Banana Bread From Grandma Ann Romanowski 1 cup sugar cup Butter softened 2 large eggs 3 Bananas sliced (2 cups) 2 cups all-purpose four cups pecans, chopped (I use Raisins) 1tsp. baking soda tsp. salt Grease 8 by 4 meal loaf pan. Cream sugar with butter. Mix in eggs, bananas, flour, pecans, baking soda, and salt. Pour into prepared pan. Place loaf pan in cold oven. Set oven control to 300 and bake Banana Bread for 1 hours or until tooth pick or skewer inserted in center comes out clean. Cool bread in pan for 5 minutes on wire rack then remove from pan and cool completely right side up. Makes 1 loaf. If using raisins put in batter by hand and mix gently. | Breakfast

9: Blueberry Muffins From Ann Romanowski (Recipe from Nancy Foley) cup butter 1 cups sugar 2 eggs cup milk 2 cups four 2 tsp. baking powder tsp. salt 21/2 cups blueberries 2 tsp. sugar (for topping) Cream butter and sugar until fluffy. Blend in eggs. And dry ingredients alternately with milk. Mash cup blueberries. Stir in by hand. Add rest of blueberries. Grease tins on use muffin cups. Fill 7/8 full or a little less. Sprinkle sugar on top and Bake 375 for 25-30 min or until pick comes out clean | Breakfast | Family photo with Grandma Rose | Uncle Joan, Uncle Stanley with Stan, Patti, Jimmy, Nate, Tim, and Emily | Uncle Tad's Family: Sue, Dave, Michael, Susan, Aunt Grace, Stephen with Joe | Uncle Tom, Aunt Arlene with Erica and Renee

10: Meghan’s Saturday Morning Banana Bread From Sue Colgan I always make this on Saturday mornings for Ella and Skooby. It is best when served warm. Skooby and I always fight over the crunchy ends of the loaf that is our favorite part! | Prep Time: 5 minutes Cook Time: 1 hour Ingredients: * 3 or 4 ripe bananas, smashed * 1/3 cup melted butter * 1 cup sugar (can easily reduce to 3/4 cup)I usually do 1/2 c white sugar, 1/2 cup brown sugar * 1 egg, beaten * 1 teaspoon vanilla * 1 teaspoon baking soda * Pinch of salt * 1 1/2 cups of all-purpose flour No need for a mixer for this recipe! 1.Preheat the oven to 350F (175C). 2.With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. 3.Mix in the sugar, egg, and vanilla. 4.Sprinkle the baking soda and salt over the mixture and mix in. 5.Add the flour last, mix. 6.Pour mixture into a buttered 4x8 inch loaf pan. 7.Bake for 1 hour. 8.Cool on a rack. 9.Remove from pan and slice to serve. | Breakfast

11: Picadillo Cubano From Vanessa Fravel This delicious recipe has been passed down in my family for generations. It can also be made vegetarian with tofu crumbles instead of ground beef. 1 pound ground beef green pepper (chopped) 1 large yellow onion (chopped) 2-4 cloves of garlic (minced or chopped) 1 can stewed plum tomatoes 2-3 tablespoons green olives cup raisins 1 tbs ground cumin 1tsp dried basil 1 tsp dried oregano 2 tbs tomato paste cup red wine 2-3 tbs olive oil 1 bay leaf Heat the olive oil on medium heat in a large sauté pan. Add the onion and garlic to the pan and sauté until onions are almost translucent. Add green pepper and sauté with the onion and garlic for a few more minutes. Add the can of tomatoes and cook with the peppers and onions for another few minutes.Add the ground beef to the mixture and sauté. Add the cumin, basil, oregano, tomato paste, bay leaf and red wine. Sauté the mixture for about 5 minutes, then add the raisins and olives, and continue to sauté. Cover the mixture and cook on low heat for another 5-10min. Scoop over rice and enjoy! | Main Dish

12: Dear Kira, It hardly seems possible that you will soon be a ride and a wife! My how time does fly! The recipe that I have chosen for our special recipe book comes from one of my favorite cook books of all time: The Black Dog Summer on the Vineyard Cook Book. The recipe of course is the “Black Dog Quahog Chowder.” The selection of the B.D. Quahog Chowder recipe will come as no surprise to anyone who has known our families over the years. Anyone who has known us knows that our two families spent many summers together on the island of Martha’s Vineyard. There are so many stories from all those years and so many great memories. With the recipe I have included a few pictures from those special times. One is of your mustached father and you taking a ride on our beloved Flying Horses. Wasn’t it fun to try and get that brass ring? Everyone had to hold on tight with one hand while trying to grab that brass ring. I am not sure who was having more fun in the photo you or your dad! As the years passed, the dads didn’t ride anymore and all of you got that brass ring at some time. Two of the photos show your mother serving up the feasts we used to have on the beach. Sandwiches, potato chips, cookies and the candy your mom used to bring made us the best fed families on South Beach. The coolers were always strategically placed between your mother and me so we could feed the children at a moments notice. It was usually Colby and Erin who were the most frequent visitors to the cooler. You and Liz were usually off building sandcastles. (Kathryn as well after she came along) My favorite photo of all is the picture of the five of you: Erin, Colby, Elizabeth, you and little Kathryn.. all posing on the deck in front our one of our favorite rental homes “Penn Station” Those photos were usually taken right before we were going out to dinner . We usually tried to get out to Menemsha once during the vacation to the Home Port Restaurant where we would try and get you all to taste seafood. Sometimes we were successful and sometimes we were not. So Kira when you want to serve up a very traditional New England recipe that is sure to impress your husband or dinner guests take the time to make the B.D. Quahog Chowder. It is a classic! Congratulations on your bridal shower and your upcoming wedding. I am so happy to be included in the festivities! Love Nancy Simison

13: B.D. Quahog Chowder From Nancy Simison and The Black Dog Tavern 2 ounces salt pork, rind removed 2 cups diced onion 1 cup diced celery 3 cups diced potatoes 1 tspn dried thyme 1 tspn ground black pepper 4 cups shelled quahogs with juice (about 6 pounds in shell) cup salted butter cup all purpose flour 1 quarts light cream Dice the salt pork and sauté in a large pot until translucent. Add the onions and celery and sauté for 5 minutes. Pour in about 1 cups of the juice from the clams and add the potatoes and seasoning. Simmer this mixture until the potatoes are tender. This should take about 10 minutes. Melt the butter in a small saucepan. When it is bubbling, add the flour and cook for about 5 minutes, stirring often. This is called a roux, pronounced “rue”. Roughly chop the quahogs, reserving any liquid. When the potatoes are tender, add the quahogs to the large pot and simmer for 2 minutes, Stir in the roux and continue simmering for another 5 minutes, stirring frequently. This is your chowder base. In a separate saucepan, scald the cream by heating it until small bubbled appear around the edge of the pan. Do not boil. Stir the hold scalded cream into the chowder base, mix together, and remove from heat. At The Black Dog, we serve it topped with a dollop of butter, accompanied by oyster crackers of crusty bread. | Main Dish

14: “SPANISH BIRDS” From Jindra Goodman 4 thin slices of beef 1 hot dog or salami 1 pickle 1 boiled egg 2 slices of bacon 2 tsp flour 1 onion mustard cup sour cream oil Pound the meat to tenderize it. Spread mustard over meat, place slice of bacon, of hot dog, of boil egg, of pickle on meat and roll the meat into a roll. Use thread to close meat tightly. Sprinkle rolls (birds) with pepper, salt and roll in flour. Sauté onion in pan and add meat. Quickly brown meet on all sides. Add some water and cook slowly until soft. Remove “birds” and prepare gravy. Add paste of flour and water and sour cream. Remove thread from "birds” and put ”birds” back to gravy. Serve with rice or dumplings | Main Dish | Photo: Jindra Goodman

15: GULAS a childhood staple From Jindra Goodman 1 -2 lb cubed beef 1 large onion 1 tsp red paprika 1 tsp salt 1 tsp pepper and whole pepper 2 bay leaves cup sour cream 2 tsp flour oil Sprinkle salt, paprika, pepper and flour over meat. Sauté cubed onions, bay leafs and whole pepper. Add meat and brown it. Add water or bouillon until the meat is covered and cooked slowly (1 - 2 hrs), till tender. Make a smooth paste from flour and water, mix sour cream and add it to meat. Serve with rice or dumplings | Photos: Jindra Dykova and Miloslav Toulec Wedding March 13, 1943 | Main Dish

16: PORK ROAST (KNEDLO-VEPRO-ZELO) National Dish of the Czech Republic From Jindra Goodman 2-3 lb pork roast ( should have some fat on it) caraway seeds salt Sprinkle salt, caraway seeds over roast; add water or bouillon and bake according instructions (350 F about 3 hours) Serve with dumplings, covered with grease from roast, and sauerkraut. For the sauerkraut, which can be purchased from the store in glass jar, I usually add caraway seeds and a smooth flour and water paste. LEFTOVERS (Dumpling+ pork + sauerkraut) Cube dumplings and fry them in a pan, add cube pork and sauerkraut and mix everything together. | Photos: Marie and Jindrich Dyk Wedding ~1914 Jindra's mother's parents | Main Dish

17: VIENNASCHNITZEL From Jindra Goodman 4 thin slices of pork or veil meat 1-2 eggs Breadcrumbs Flour Oil Pound the meat to tenderize it. Dredge in flour and then into eggs (I usually mix eggs with little milk) and cover with breadcrumbs. Place them in hot oil, quickly fry both sides (this prevents from crust peeling) and then turn down heat and fry slowly. Serve with mash potatoes or potatoes salad. | Main Dish | Photos: Bonzena and Frantisek Toulec Wedding ~1919 Jindra's Father's Father and Stepmother | Antonie Toulec Jindra's Father's Birth Mon

18: Beef Taco Skillet Yields 4 servings From Kathy Clark 1 lb Ground Beef 1 can (10 oz) Campbell’s Tomato Soup cup Salsa cup Water 6 Flour Tortillas (6”) cut into 1” pieces cup Shredded Cheddar Cheese Cook beef in a 10” skillet until well browned, stirring to break up meat. Pour off any fat. Stir in soup, salsa, water, and tortillas. Heat to a boil. Reduce heat to low and cook for 5 minutes. Stir. Top with cheese. | Main Dish

19: GOURMET MEAT/NOODLE CASSEROLE MAKES 8 SERVINGS From Arlene Obara 1 POUND GROUND BEEF 1 14 .5 OZ CAN DICED TOMATOES 1 8 OZ CAN TOMATOE SAUCE 1/2 CUP CHOPPED GREEN PEPPER 4 MEDIUM MUSHROOMS, SLICED(OPTIONAL) 1/2 TSP GARLIC POWDER 2TSP SALT 1/2 TSP PEPPER 2 TSP SUGAR 1/2 CUP BURGANDY WINE(IF YOU DON'T HAVE OR WANT TO USE WINE YOU CAN USE SAME AMOUNT OF CRANBERRY JUICE BUT DEFINITELY COUT OUT THE SUGAR) 6OZ EGG NOODLE 1 3 0Z PKG CREAM CHEESE 1 CUP SOUR CREAM 1/3 CUP CHOPPED ONION 4 OZ CHEDDARD CHEESE, GRATED COOK MEAT IN LARGE SKILLET OVER MEDIUM HEAT UNTIL NO LONGER PINK, BREAKING IT UP AS IT COOKS. DRAIN OFF FAT. STIR IN TOMATOES, TOMATO SAUCE , GREEN PEPER, MUSHROOMS, GARLIC POWDER, SALT, PEPPER, SUGAR AND BURGANDY. REDUCE HEAT TO LOW AND COOK UNCOVERED 10 MINUTES COOK EGG NOODLES ACCORDING TO PKG DIRECTIONS MINUS 2 MINUTES AND DRAIN. COMBINE SOUR CREAM, CREAM CHEESE AND ONION AND STIR INTO NOODLES SPREAD 1/3 MEAT MIXTURE OVER BOTTOM OF 3 QUART CASSEROLE OR 9X13 BAKING DISH. COVER WITH HALF OF THE NOODLE MIX. REPEAT LAYERS ENDING WITH MEAT. SPRINKLE TOP WITH CHEDDAR CHEESE. BAKE UNCOVERED FOR ABOUT 40 MINUTES. LET SET 10 MINUTES | Main Dish

20: PRANGE FAMILY BEAN SOUP From Kathy Goodman This is an old family recipe that Grandma Maurine Goodman used to call “Depression Soup” because they ate it all the time during the depression. Traditionally it is what her family had for Christmas Eve dinner along with fresh baked corn bread and butter. It is still a favorite of both Kathy and Dick, they have it often and always for Christmas Eve. To remain traditional, unlike the “Senate or Pentagon Bean Soup”, carrots, celery, or any other vegetables are never added. Leftovers can be reheated with a little water to thin it back out or Grandpa Dick’s favorite is cold on bread as a sandwich. When Aunt Kathy was a little girl she used to think that the ultimate sign she was a grownup was when her thumb was big enough to fit over the opening in the vinegar bottle so she could add her own vinegar to her soup. Grandpa never put enough in for her taste. Dried Great Northern or Navy Beans Onion Ham Shank Heinz Apple Cider Vinegar Soak the beans overnight in water, being mindful they will swell to about 2 to 3 times their dried size. For 2 people usually about 2 cups of dried beans are fine if leftovers are desired. Remove any stones or “dead beans”. Dead beans will float or appear discolored. Drain soaking water and in a large heavy pot or Dutch oven add fresh water to cover plus a few extra inches. Bring to a boil and reduce to a soft simmer. Simmer uncovered, keeping a close eye on the pot and stirring often. Almost all at once the beans can absorb all the water and burn on the bottom of the pot. Add additional water as needed. After about an hour, add 1 softball sized yellow onion cut in big chunks. Continue to simmer for another hour. Add ham shank whole. Continue to simmer for another couple of hours. Cooking time will depend on how many beans and the beans themselves. It usually takes about 4 to 5 hours total. When you can smash a bean against the side of the pot with the back of your spoon they are almost done. Remove the ham shank from the pot. Cut the meat from the bone and discard the bone, skin, etc. Return the cut up ham to the pot. Remove about a half cup of beans, smash them up and return them to the pot or you can just smash them against the side of the pot. This will help to thicken the soup. Add just a touch of cracked pepper. Taste for salt (the ham is usually salty so you probably will not need to add any). To test for doneness, taste a bean. It should be soft with no hard center but not so mushy it falls apart. Let the soup simmer down to the desired consistency. A drizzle of Apple Cider Vinegar is added by each person at the table to their bowl of soup according to their own taste. Start easy with just a little and continue to add to taste. This is great served with fresh baked, piping hot corn bread and butter. | Main Dish

21: Roy and Thressa Prange (maiden name Schmeginski) Doug's Mom (Maurine Goodman's) Parents Wedding Date: June 14, 1922

22: AUNT KATHY’S MEATLOAF From Kathy Goodman pound ground chuck pound ground pork pound ground veal Small yellow onion, diced fine 1 tablespoon McCormick’s Montreal Steak Grill Seasoning 1 egg cup ketchup 1 tablespoon Worcheshire Sauce Crushed saltines All measurements are approximate and are to taste. Add more or less of each. Mix the 3 meats together gently. Add the onions, seasonings, egg, Worcheshire Sauce and ketchup. Mix gently with your hands until everything is evenly distributed. Do not over mix. Add the crushed saltines a little at a time until the mixture holds together and is not sloppy wet. Form into a loaf and place in a shallow baking dish. Rub ketchup generously all over the top and sides. Sprinkle some additional Montreal on top of the ketchup. Bake in a 350 oven for about 1 hour. | Main Dish | Photos Top: Kathy Goodman Bottom: Doug, Kathy, Richard and Maurine Goodman

23: Scallop Casserole From Marie Squires 1 lb Sea Scallops cup Ritz Cracker Crumbs cup Italian Flavored Bread Crumbs cup Light Cream cup Melted Butter Mix the cracker crumbs with bread crumbs and spread of the mixture into an 8” GLASS PAN. Slice scallops and spread over crumbs. Spread remaining crumbs over the scallops. Pour the cream and butter over the crumbs. Bake uncovered at 350 F for 25 minutes. | Swiss Chicken From Marie Squires Yields 4 servings From Marie Squires 4 Boned Chicken Breasts 1 can Cream of Chicken Soup 4 slices Swiss Cheese package Pepperidge Farm Stuffing (the equivalent of 4 oz) stick Melted Butter Place chicken in baking pan. Put slices of cheese on each piece. Mix can water with soup and label over chicken. Sprinkle stuffing on top. Drizzle melted butter over all. Bake at 325 F for 60-90 minutes. | Main Dish | Thanksgiving Frank carves, Ann and Marie taste

24: Portuguese Vegetable Stew From Mary Webber Serves 6 1 1/2 pound of butternut or butttercup squash, peeled, deeded, and cut into 3/4 inch dice (3 cups) 2 large sweet potatoes, peeled, and cut into 3/4 inch dice (3 cups) 4 carrots, peeled and sliced crosswise into 1/4 inch thick rounds (2 cups) 4 tablespoons vegetable oil 1 large yellow onion, finely chopped 1 large red bell pepper, seeded, and cut into 1 inch long slices 3 jalapeno peppers, roasted, peeled, seeded, and cut into 1/4 inch dice 4 cloves garlic, chopped 1 1/2 teaspoons marjoram 1 (2 inch cinnamon stick) 1 1/2 teaspoons ground cumin 1 tablespoon of hot paprika 3 cups peeled, seeded, and chopped tomatoes or 1 28 ounce can chopped tomatoes, with juice 1/4 pound cabbage, cut into 1 inch strips about 2 cups 1 1/12 cups cooked kidney beans or cannellini beans Salt to taste Preheat oven to 400 degrees. Lightly oil (or spray with non stick cooking spray) a heavy 12 by 18 inch shallow baking dish. Toss the squash, sweet potatoes, and carrots in 2 tablespoons of the vegetable oil and spread in a layer on the baking pan. Roast for 20 minutes, until tender. Set aside. Meanwhile, cook the onion in the remaining 2 tablespoons of oil in a large, heavy stock pot over medium heat until softened, about 5 minutes. Add the bell pepper and jalapenos and cook, stirring for another 5 minutes until softened. Add the garlic, marjoram. and spices and cook until fragrant, about 2 minutes. Add the tomatoes and their juice and simmer 20 minutes, until slightly reduced. Add the cabbage and salt. Simmer for 10 minutes, then add roasted vegetables and beans. Simmer gently for 20-30 minutes until the vegetable are tender. Remove the cinnamon stick and serve. | Main Dish

25: BEEF PAPRIKA From Uncle Ron and Karen 1 1/2 - 2 LBS. Stew Beef 1 tsp. mustard 3/4 cup sliced onion 1 tsp. Paprika 1 small clove garlic dash cayenne pepper 3/4 - 1 cup ketchup 2 tbs. flour 3 tbsp. Worcestershire sauce oil to brown meat 3 tbsp. brown sugar 3 cups hot cooked noodles Coat stew beef with flour and toss in a bowl. Using a large skillet saute onions and garlic in oil (or butter). Add meat and brown in pan. Stir in Worcestershire sauce, ketchup, brown sugar, mustard, paprika, and pepper. Add a little bit of water as you are cooking as it may thicken up. Also, feel free to add a little more ketchup. Cover and simmer for 1 1/2 to 2 hours. Serve over noodles. | The reason I chose this recipe is because it is one of the first dishes I tried as a young bride and have been making it for 30 years. It's easy and always comes out good. My two grown daughters, Sarah and Jenny, still ask me to make it. | Main Dish

26: Mac-n-Cheese From Ty Hanson 1 lb Barilla cellentani dry pasta 6 tablespoons butter 2 teaspoons minced garlic cup finely chopped sweet yellow onion 4 tablespoons all-purpose flour 1 teaspoon salt Dash pepper 4 cups milk 4 cups Cabot Seriously Sharp shredded cheddar cheese 14.5 oz Del Monte diced tomatoes with basil, garlic, oregano bag crushed garlic croutons 1. Preheat oven to 350. 2. Cook pasta according to package directions; drain. 3. For cheese sauce, in a saucepan melt butter. Cook onion and garlic in butter till tender but not brown. Stir in the flour, salt, and pepper. 4. Add milk all at once; cook and stir till thickened and bubbly. Cook and stir 1 to 2 minutes more. Add shredded cheese; stir till melted. Add diced tomatoes. 5. Stir pasta into cheese sauce. Turn into a 1 quart casserole. Sprinkle top with crushed garlic croutons. 6. Bake in a 350 oven 30 to 35 minutes or till heated through. | Main Dish

27: Maple Glazed Ribs 6 servings From Ann Romanowski 3 pounds pork spareribs, cut into serving-size pieces 1 cup maple syrup 3 tablespoons orange juice concentrate 3 tablespoons ketchup 2 tablespoons soy sauce 1 tablespoon Dijon mustard 1 tablespoon Worcestershire sauce 1 tsp curry powder 1 garlic clove, minced 2 green onions, minced 1 tablespoon sesame seeds, toasted Place ribs, meaty side up, on a rack in a greased 13x9x2 inch baking pan. Cover pan tightly with foil. Bake at 350 for 1 hours. Meanwhile, combine the next nine ingredients in a saucepan. Bring to a boil over medium heat. Reduce heat; simmer for 15 minutes, stirring occasionally. Drain ribs. Remove rack and return ribs to pan. Cover with sauce. Bake, uncovered, for 35 minutes, basting occasionally. Sprinkle with sesame seeds just before serving. | Main Dish | Gail and Paul | Ann and Frank Romanowski with Gail

28: Two Bean Tomato Bake From Ann Romanowski 1 pounds fresh green beans, cut into 2 inch pieces 1 pounds fresh wax beans, ut into 2 inch pieces. 5 medium tomatoes, peeled and cubed lb fresh mushrooms, sliced 1 medium sweet onion, chopped 10 Tablespoons butter or margarine, divided 1 teaspoons mined garlic divided 1 teaspoons dried basil, divided 1 teaspoons oregano 1 teaspoon salt 1 cups soft breadcrumbs 1/3 cup grated Parmesan cheese Place beans in a large saucepan and cover with water, bring to a boil. Cook uncovered 8-10 min or until crisp-tender, Drain. Add the tomatoes and set aside. In a skillet, sauté mushrooms and onions in 4 Tablespoons butter. Add 1 tsp. basil, garlic, oregano, and salt. Add to bean mixture; toss to coat. Spoon into greased 3 quart baking dish. Melt remaining butter; toss with breadcrumbs, parmesan cheese and remaining garlic, basil and oregano. Sprinkle over bean mixture. Cover and bake 400 for 20 minutes. Uncover, bake 15 min longer or until golden brown Makes 14-16 servings. | Main Dish | Florantino Cleracuzio | Grandma Maria Genatazio

29: Chicken Divan From Ann Romanowski 1 10 oz. pkg. of frozen broccoli cut in pieces (I use fresh broccoli) 1 cup cooked chicken- cut in cubes 1 cup condensed cream of chicken soup cup mayonnaise cup shredded sharp cheese cup soft breadcrumbs 1 tsp. melted butter Grease baking dish; arrange broccoli, then cheese, cover with chicken. Mix soup and mayonnaise together. Pour over chicken. Top with breadcrumbs. Pour butter over all (I put pieces of butter on top.) Bake 350 30 min. I use bread cubes instead of crumbs. I take couple of slices white bread and cut in cubes. | Main Dish | Ann Goldstaud Romanowski | Grandpa Frank Romanowski

30: Shrimp Scampi From Ann Romanowski 3-4 garlic cloves, minced cup butter, cubed cup olive oil 1 pound uncooked medium shrimp, peeled and deveined cup lemon juice teaspoon pepper cup dried oregano cup grated Parmesan cheese cup dry breadcrumbs cup mined fresh parsley Hot cooked angel hair pasta In a 10 inch over proof skillet, sauté garlic in butter and oil until tender. Stir in the shrimp, lemon juice, pepper and oregano, cook and stir for 2-3 minutes or until shrimp turn pink. Sprinkle with Parmesan cheese bread crumbs and parsley. Broil 6 inches from heat for 2-3 minutes or until topping is golden brown. Serve over pasta. You could use fresh shrimp and put it in at the end of this dish. Cook angel hair pasta and mix over pasta | Main Dish | Photo: Frank and Ann Romanowski

31: Chicken Soup From Ann Romanowski Chicken, Carrots, onion, cut-up celery salt and pepper. I buy 4 good size chicken breast with skin on. Clean chicken breast running under cold water. Then put them in a good size pot. Put on stove; in meantime put in cut-up onion, them cut-up celery in pieces and put in cut-up carrots when chicken is tender when pieced with fork. You don’t want to put carrot into early they will get too mushy. When chicken and vegetable are done, let cool in pot. Then strain in large bowl to remove celery and carrots. Remove chicken and put in another bowl. I use alphabets in soup, you can use any pasta. I cook the pasta in boiling water not in soup broth. Once the pasta is done-strain and then you can put some pasta in the soup. Save some pasta for the next day to put in broth. Cut-up chicken pieces and add to soup. When you put chicken breast in pot don’t forget to add water to the pot and salt and pepper. I make this in the winter. Quick meal. | Main Dish | Photo: Frank and Rose Romanowski

32: Crab Stuffed Chicken From Gail Canon 4 large chicken breasts Mix together 3 T butter, cup flour cup milk cup chicken broth, 1/3 cup white wine cook together until thick and bubbles Stuffing cup onion, 1 T butter, 1- 7 oz. crab, 1- 3 oz. mushrooms, c saltine crackers, 2 T parsley and salt/peppermix together then add in 1 cup Swiss cheese, t paprika Pound chicken to 1/8” thick, stuff then roll closed Pour sauce over 8 servings 350 for one hour | Main Dish

34: Main Dish

36: Grandma Ann’s Barley Soup From Ann Romanowski Add about 1 Tbsp. oil to heavy pot and brown 1 stew beef cut in small pieces 1 cup rinsed barley, cup chopped onion. Then add plenty of liquid, add a can of beef broth, chopped carrots, celery, bay leaf, Split pepper, beef bouillon, add can of diced tomatoes. Cook for about 2 hours and add just seasoning to taste. You may have to add additional liquid so check occasionally. Freezes well I add carrots near the end they don’t take too long to cook Enjoy | Main Dish

37: Easy Week Night Pizza From Sara Colgan Dough 2 Cups All-Purpose Flour (prefer King Arthur) 1 teaspoon yeast teaspoon salt 1 tablespoon olive oil cup lukewarm water Mix flour, yeast and salt together. Add oil and stir. Slowly add water and stir until enough is absorbed so the dough is crumbly and barely coming together. (You may not need to use all the water.) Flour your work surface and begin to kneed dough. Add more flour if the dough sticks to your hands or the work surface. Kneed for 3-5 minutes until the dough is smooth and pliable. Add 2 tablespoons of olive oil to a large bowl, coat the ball of dough in the oil and cover with plastic wrap and a kitchen towel. Let the dough rise at room temperature for 30 minutes – 2 hours or in the refrigerator for 4 hours or overnight. Preheat the oven to 550F, preferably with a pizza stone on the lower rack. Remove all top racks from the oven. Press the dough into a 12-inch circle, on top of parchment paper. If the dough is hard to stretch, let it rest of the parchment paper for 5 minutes. Put the parchment paper/dough on top of a pizza peel, or on the back of sheet pan. Cut the excess parchment paper off from around the crust. To avoid spongy/wet pizza, add toppings sparingly. including pasta sauce, pesto, veggies (pre-cooked veggies work best) and cheese. Bake (on parchment paper) until the edges are crisp and the sauce or cheese is bubbling, about 8 to 12 minutes. Yield: 1 pizza, 2 to 4 generous servings. | Kira and Arik, Tate and I make this pizza at least once a week. It’s quick, easy and you can clean your fridge my adding anything to it! | Main Dish

38: Shrimp-Scrod Bake From Gail Canon 2 lbs scrod (thick piece) 1 lb shrimp or langoustines 2 cans shrimp soap 2 cups crushed ritz crackers 1 tsp grated onion tsp garden seasonings (Mrs. Dash is okay) tsp garlic salt or powder 2 tsp parsley 6-8 tablespoons butter melted butter casserole dish, cut fish into pieces, place in casserole. Cover with shrimp. Pour on shrimp soup and bake 375 Combine crackers, onions, melted butter and seasonings. Spread over top and return to oven for 20 mins. Serves 8 -10 | Main Dish

39: Cheese Pasta in a Pot From Gail Canon 2 lbs lean beef vegetable oil 2 medium onions chopped 1 garlic cruised 1 jar sauce 1 can stew tomatoes 8 oz pkg shell macaroni 1 pts sour cream lb. provolone and lb mozz cheese cook beef in oil, drain fat off, add onions, spag sauce, stew tomatoes, mix well. Simmer 20 minutes Put shell into boiling watercook until tender Layer sauce, shells, top with cheeses (sour cream and cheeses should be mixed together) repeat until all used. Cover casserole 35-40 minutes then uncover let brown on top. Oven set at 350 degrees. | Main Dish

40: Pumpkin Soup From Dale Canon 1 tbsp. butter 1 tsp cumin 1 large can chicken broth cup cream 1 large onion chopped 2 lbs winter squash, peeled and chopped Heat butter in pan, cook onion until soft. Add cumin, stirring 1 minute. Add squash and chicken broth, simmer covered about 25 minutes or until squash is soft. Blend in a blender until thick and creamy. Return to heat stirring until heated through. Just before serving drizzle in cream. | Sides | Christmas 1990: Kira, Kylene and Erin

41: The Squires family’s ever famous TACO DIP From Michelle Squire This Taco Dip is not as much as an appetizer but always the after Thanksgiving munch-out. Basically after dinner and after dessert, we all stand around and pig out on Michelle's taco dip. It's just the thing to do and everybody waits for it to arrive. The Taco Dip comes out on other occasions too, but Thanksgiving is the most memorable one. The recipe is very simple: 1 block of cream cheese spread on the bottom of a pie plate, 1 can of chili spread on top of that (any kind you like), top with 1 bag of shredded cheese (any kind you like). You can garnish with olives, add hot sauce, whatever you want. Cook in the microwave for about 4 minutes or until cheese is melted. Serve with tortilla chips. That's it. Jo-Ann's Stuffed Mushrooms From Jo-Ann Pimental 1 large pk white mushrooms (16 oz size) Underwood Deviled Ham (4.5 oz can) 3/4 of a strip of Townhouse Crackers crushed 2-3 tbls butter, margarine, or smart balance Wash mushrooms and remove stems (reserve mushroom caps for stuffing). Chop stems and saute in butter or margarine for 1 min or until they are translucent. Remove stems from stove and mix in crushed cracker crumbs and Underwood Deviled Ham. Stuff mushroom caps with mixture and bake in 350 degree oven for 25 min. Easy to make and a nice appetizer to serve family and friends. | Sides

42: AUNT KATHY’S COLE SLAW DRESSING From Kathy Goodman This is a great dressing for cole slaw but if you make it a little thicker it is also a great dressing for salad, baked potato or as a raw vegetable dip. Miracle Whip (not mayonnaise) Milk Heinz Apple Cider Vinegar Sugar Celery or poppy seed if desired. For a big bowl of cole slaw start with about cup of Miracle Whip. Whisk until smooth and creamy. Add milk (2% is fine) whisking it and adding milk until the mixture is the consistency you what for whichever use you are going to put it to. Add vinegar about a tablespoon at a time, whisk it in and taste. There is no way to tell how much vinegar to add because the strength varies from bottle to bottle and really varies from the freshly opened bottle to the last bit in the bottom. The only way I can tell is you will feel a sort of sharp tang on the back of your tongue behind your tonsils when you have added enough. Add sugar starting with about a teaspoon to taste. This will cut the bitterness of the vinegar and how much you add is strictly a taste thing. You can thin it out with milk or thicken it up with Miracle Whip to the desired consistency and then make a final adjustment with vinegar and sugar. Add celery or poppy seeds if desired For my cole slaw I use shredded cabbage (green, purple, or both), shredded carrots, diced onions (Vidalia’s are best when they are in season), and diced celery. You can add whatever you like. Pour the dressing over the shredded vegetables, stir to coat, cover and let sit in the refrigerator for at least a couple of hours. It is best if made the day before and left to marinate overnight. Stir it again before serving. | Sides

43: GRANDPA GOODMAN’S PICKLED CUCUMBERS From Richard Goodman Peel and thinly slice 1 cucumber into a glass or ceramic bowl (do not use metal or plastic – the vinegar will eat at it). Cover with 3 parts Apple Cider vinegar to 1 part water (this will vary depending on how strong the vinegar is). Add about a tablespoon of sugar to cut the bitterness of the vinegar. Cover with plastic wrap and let sit in the refrigerator for at least 24 hours. You can just keep adding cucumber and vinegar and water as you eat it. It keeps almost forever. Kat couldn’t get enough of these the last time she was at Great Grandpa’s. | Sides | Photo: Maurine Prange and Richard Goodman's Wedding April 19, 1944

44: Kale Salad From Lisa Jacobson I made this in grad school ALL THE TIME. It is super easy and good for you. Good for “what am I going to have for lunch tomorrow?” and it tastes better on Day #2. 1 large bunch of kale finely chopped 2 carrots shredded Pint of grape tomatoes cup soaked pinenuts cup sundried tomatoes soaked and chopped into bitty pieces 1 red onion cut into thin rings Raw black olives Juice of one lemon cup cold pressed olive oil Sea salt Mix all ingredients. Set in fridge overnight. Enjoy the next day! | Sides

45: Thai Soup From Lisa Jacobson Remember when we took Laura to that cooking class in Dupont at that lady’s house? We made that delicious pumpkin thai coconut soup that had like 8,000 ingredients. This version is much simpler and very tasty. 1 tablespoon peanut oil or other neutral tasting oil (I just use canola) 3 shallots, minced (I use some garlic too) 2 cups thinly sliced white mushrooms 3 cups vegetable stock 1 1/2 tablespoons peeled and grated ginger 2 tablespoons tamari or other soy sauce 1 tablespoon firmly packed light brown sugar 1 teaspoon asian chili paste (or to taste - I used closer to 2) 1 14-oz can of coconut milk (I used light) 6 oz extra firm tofu cut into 1/4 inch dices (or you could use chicken. I lightly fry the tofu for a minute or so before throwing it in) juice and grated zest of 1 lime 2 tablespoons lemon juice (Sometimes I don't have any and just use more lime) 1 tablespoon chopped cilantro for garnish 1. heat oil in large pot - medium heat. add shallots and cook, stirring, until tender, about 5 minutes. add mushrooms and cook, stirring, for 3 minutes. stir in the stock, soy sauce, ginger, brown sugar and chili paste and bring to a boil. reduce heat to low and simmer 2-3 minutes to dissolve sugar. 2. stir in coconut milk, tofu, lime juice, lemon juice and simmer until flavors blend and soup is hot (5 minutes). add cilantro as garnish. | Sides

46: Avocado/Mango Salad From Lisa Jacobson This salad is very “California” to me hence why I think of you when I make it! It is delicious – especially the dressing. 4 slices bacon (optional of course) 1/2 C hulled untoasted pumpkin seeds 1/3 C fresh lime juice 1/3 C vegetable or olive oil 2 garlic cloves peeled fresh hot green chili to taste 1 T honey salt 1 large head boston/butterhead lettuces, leaves separated 2 large ripe avocadoes 2 ripe mangoes generous 3/4 C coarsely crumbled queso fresco or mild blue cheese (gorgonzola) Cook bacon until crispy. Pour pumpkin seeds into small skillet over medium heat. Once first one pops, stir constantly until all have popped from flat to round about 5 minutes ( I think I used pine nuts last time instead of pumpkin seeds). Scoop about 1/3 of seeds into a blender, add lime juice. Pour remainder into small dish. Return skillet to medium heat and measure in oil. Add garlic and optional chile. Cook, stirring regularly until garlic is soft and lightly browned, about 5 minutes. Scrape the oil, garlic and chile into blender. Add the honey and 1/2 t salt. Process until smooth. Taste and season with more salt if necessary. Divide lettuce among 4 dinner plates. Pit avocados, scoop flesh from the skin and cut into slices. Peel mangoes and slice to match avocado pieces. Arrange avocadoes and mangoes in center of lettuce. Drizzle dressing over everything and sprinkle with the cheese and reserved toasted sees. Crumble bacon over salad. | Sides

47: No-Beat Popovers Makes 8 Popovers. Recipe may be halved From Marie Vitali 2 eggs 1 cup milk 1 cup flour 1 tsp salt Break eggs into bowl. Add milk, flour and salt. Mix well with spoon. Disregard lumps. Fill greased muffin pan half, or a little more full. Put into a cold oven. Set control at 450 F and bake for 30 minutes. DO NOT PEAK, not even once when they start exploding! | Sides

48: GRANDMA VAN SICKLE’S POTATO SALAD DRESSING From Kathy Goodman 2 eggs 4 tablespoon sugar 4 tablespoon apple cider vinegar teaspoon dry mustard Milk or cream Mix eggs, sugar, vinegar and mustard together in a small pan. Cook on low heat, stirring constantly until mixture appears cooked and thickens. Remove from heat. After it cools thin it with milk or cream to the desired consistency. Salt and pepper to taste. Potatoes, cooked (firm not mushy) and cubed (any kind including red potatoes) Onion, roughly chopped celery Pickles (any kind, dill are great) Hard boiled eggs if you like Best if left to marinate in dressing for several hours before serving. | Sides

49: Sweet and Sour Broccoli Salad Yields 8 servings From Gay Kendrew 4 cups Broccoli Florets 1 cup Peanuts 1 cup Cranberries (Dried) cup Red Onion Chopped 1 cup Mayonnaise 2 Tbs Cider Vinegar 2 Tbs Sugar In a large bowl combine broccoli, peanuts, cranberries, and onions. In a small bowl combine mayonnaise, vinegar and sugar. Pour dressing over vegetables and mix to coat. Cover and refrigerate at least two hours; overnight is best. | Zucchini Pie From Gay Kendrew 1 Package Crescent Rolls (Pillsbury) 5 Small Zucchini, sliced very thin 1 Onion Chopped 8 oz Grated Sharp Chedder Cheese Salt and Pepper to Taste Spray Pam on pie plate. Place rolls in plate to form crust. Melt butter in a fry pan, sauté onion. Remove. Saute zucchini until soft and almost cooked. Drain liquid. Scrambled 1 egg. Mix vegetable, egg and cheese. Place on crust and blot liquid if needed. Can use Ritz crackers as a crumb topping. Bake at 350 F for 45 minutes. | Sides

50: DUMPLINGS (KNEDLIKY) From Jindra Goodman 2 cups flour (Wondra-1/2 kg) cups milk 1 1/2 tsp salt 1-2 eggs Yeast (Fleischmann’s) – 1 pkg 2 slices of cubed white bread or roll Mix dry ingredients. Add lukewarm milk with mixed egg and yeast. Work with fingers and then knead until it is smooth and does not stick to bowl or wooden spoon. At the end add cubed bread and work it inside dough. Cover the bowl with towel and let dough rise in warm place for 30-40 min. Dough will double in size. Make 2 or 3 cylinders ( 3” x 8” long) and drop them into boiling water for 20-30 min. They swell to twice the size. When done lift out with wire spoon and cut into slices (1/2 “ thick) with thread and serve immediately. The dumplings will be dry inside like bread. LEFTOVERS (DUMPLINGS WITH EGGS) Cut dumplings into cubes and fry them in pen. Then add eggs and scramble. Serve with green salad or veggie Photos: Jindra's Mom Jindra Toulec | Sides

51: FRUIT DUMPLINGS From Jindra Goodman 2 C flour 1 tsp salt 1 Tsp sugar Yeast (Fleischmann’s) – 1 pkg 1-2 eggs C milk Mix ingredients, work with fingers and then knead a bit. Cover the bowl and let dough rise for 30-40 min. Dough will double in size. Roll dough out, press flat and cut into squares to fit fruit (strawberries, plum, apricot). Pinch closed tightly. Bring water to a boil in large pot, add dumplings and keep water boiling with cover for 5 – 8 min (time depends on size of dumplings). Take them out, poke with fork to let steam out. (If done fruit should separate from dough). Serve sprinkled with sugar, nuts or poppy or cinnamon and melted butter | Sides

52: POTATO SALAD (Arik knows the taste) From Jindra Goodman Served every Christmas Eve along with Viennaschnitzel and Apple Strudel 5 lb whole potatoes 1-2 onions 1 carrot 4-6 large pickles 4 hard boiled eggs 2 tsp yellow mustard salt pepper real mayonnaise Cook whole potatoes and peal them while hot. After they are cold, cube them (small cubes). In large bowl mixed cubed potatoes, cubed onions, cubed carrot, cubed eggs, grated pickles, and mayonnaise. Add mustard slowly until the right taste. Add what is needed according to taste. Photos: Jindra's Dad, Miloslav Toulec | Sides

53: POTATO PANCAKES (BRAMBORAK) From Jindra Goodman Potatoes Garlic 2 eggs salt pepper flour Grate potatoes (small grade) into bowl. Remove excess water. Add 2 eggs, salt, pepper, garlic and little flour. It will be consistency of dough. Fry in hot oil like pancakes. | Vaolav Toulec: September 14, 1818 - April 11, 1869 Jan Toulec: 1844 - 1915 Frantisek Toulec: 1878 - 1966 | Sides

54: Buffalo Chicken Dip From Kate Webber 2 large boneless skinless chicken breast halves (1 pound total) 6 Tblsp of hot sauce (ie Franks) or Tops and Wegmans sell Chicken wingsauce in a jar. 1 package (8 ounces) cream cheese cut into 1 inch cubes cup ranch or blue cheese dressing cup shredded cheddar cheese Place chicken in a medium size skillet and add enough water to cover. Bring to a boil over high heat. Reduce heat to medium, cover and poach for about 6-7 minutes or until internal temp. reaches 170 degrees on an instant read thermometer.Remove chicken to a plate to cool. Shred with 2 forks. Place shredded chicken and hot sauce in a medium sized skillet and heat through. Add cream cheese and dressing and heat until well-blended. Add half of the shredded cheese; stir until melted. Place in an crock or dish; sprinkle with remaining cheese on top.Serve warm with crackers. Can reheat in microwave if needed. | Sides

55: Sue Colgan’s Broccoli-Carrot-Cauliflower Casserole A Thanksgiving Favorite and Tradition from the Colgan House! 1 bag frozen broccoli, carrots, cauliflower 1 can condensed cream of mushroom soup 1 cup (4 oz) shredded swiss cheese 1/2 cup sour cream 1/4 tsp black pepper 4 oz. pimento (drained) 1 can dried onions 1.Combine mushroom soup, cup cheese, sour cream, pepper and pimento and can of driend onion. Pour into 1 qt casserole. 2. Bake covered at 350 degrees for 30 minutes. 3.Top with remaining cheese and onions and bake for 5 more minutes | Sides

56: NONNIE’S GREEN BEANS From Nancy Foley Wash and snap fresh green beans. Boil in large pan for 8 minutes or until tender. In large sauté pan add 2 cloves chopped garlic to 3 tablespoons of olive oil. Sauté until garlic is slightly cooked. Add drained cooked green beans and sauté for about 15 -20 minutes on low/medium heat. | Sides

57: Onion Roasted Potatoes From Ann Romanowski 2 pounds red potatoes, sliced inch thick 1/3 cup vegetable oil 1 envelope onion soup mix Combine all ingredients in a large plastic bag; shake until will coated. Empty bag into an ungreased 13 x 9 x 2 inch-baking pan. Cover and bake at 350 for 35 minutes, stirring occasionally. Uncover and bake 15 minutes longer or until potatoes are tender. 6-8 servings. | Nonnie in her kitchen Best friends Grace and Ann | Sides

58: COUSIN RANDY’S BROWNIES From Kathy Goodman Cream together 1 cup butter or margarine 1 cup brown sugar Add 4 beaten eggs 1 16oz can Hershey syrup 1 cup flour 1 teaspoon vanilla Mix all together. Bake in a 10 x 14 x 2 pan. When cool frost. FROSTING 6 tablespoon butter or margarine 1 cup white sugar 6 tablespoon milk Mix and boil for 1 minute. Remove from heat and add cup milk chocolate chips. Beat until chips melt. Let cool slightly before frosting brownies. | Dessert

59: Nantucket Cranberry Pie From Gay Kendrew 2 cups Fresh Cranberries 1 cups Sugar 2 Eggs beaten 1 cup Flour cup Melted Butter cup Chopped Walnuts 1 tsp Vanilla Clean cranberries, put in bottom of 10 inch greased pie plate, sprinkle with cup sugar and walnuts. Make a batter of remaining ingredients. Cream melted butter and 1 cup of sugar. Add beaten eggs, flour and vanilla. Pour over cranberries. Bake at 350 F for 35-40 minutes. Top with whipped cream. | Low-Cal Strawberry Pie From Gay Kendrew 1 3oz Package Sugar Free Strawberry Jello 1 cup Boiling Water 1 16 oz Package Frozen Strawberries, partially thawed (about 1 hour) 2 cups Light Cool Whip 9” Deep Pie Shell Baked Mix Jello with boiling water to dissolve. Add thawed strawberries. Fold in Cool Whip. Stir to thicken slightly. Add to a 9” deep baked shell and refrigerate for 6 hours. Serve with Cool Whip. | Dessert

60: Cran-Apple Tort From Lisa Jacobson One of the best things about being roommates with Kira is that she LOVES to bake! And she is good at it, too. I love this recipe maybe Kira will make it for me sometime! Ingredients: Crust- - 2 cups flour - 2 cups brown sugar - 1 cups of oatmeal (Quick cooking oatmeal) - 1 cup of margarine or butter (melted) - 2 teaspoons of cinnamon Filling- - 4-5 apples, peeled & cut into chunks - 1 can of cranberry sauce (whole berries) - 2 teaspoons of flour 1) Preheat oven to 375 2) Take a 9-inch spring form pan & spray heavily w/ non-stick spray 3) In a large bowl, mix ingredients for the crust. Set aside about of the mixture (should be about 1 cups) 4) Press mixture into bottom of pan & halfway up the sides 5) Combine ingredients for filling & place inside the crust 6) Take the rest of the crust that you had set aside and sprinkle on top. Then, press it around, sealing it on the sides so that the mixture is enclosed 7) Bake for 40 minutes | Dessert

61: Strawberry Rhubarb Pie From Andrea Canavero and Tam at Emandal Every summer we go to Emandal, a 100 year old farm on the Eel River, for a week. The time there is magical and so it the food. Tam, who owns the farm, harvests fresh rhubarb from several giant rhubarb bushes next to the patio and sweet strawberries from the raised garden bed to create this wonderful time. This was Kat’s first introduction to rhubarb and has resulted in us making strawberry rhubarb pie throughout the summer. Enjoy! 2 Pie Crust for a 9” pie plate 4 cups of rhubarb, sliced inch thick 4 cups of strawberries, hulled and quartered 1 cups sugar 4 tbsp “Minute” tapioca 2 tbsp butter Preheat the oven to 350 F. Position the rack in the lower third of the oven. Line a 9” pie plate with a crust. In a bowl toss the rhubarb, strawberries, sugar, and tapioca. Spoon into the prepared pie shell. Dot with butter. Cover with a second pie crust. Crimp the edges. Lightly brush the top with egg wash (egg beaten with a tsp of water, sprinkle with sugar. Cut a few slits on top for steam to escape. Place on a cookie sheet or a pizza pan, so that as the pie cooks, the drippings that may ooze out the side don’t fall to the bottom of the oven and burn. Bake until the filling is bubbling and the crust is golden brown, about an hour to an hour and a half. Cover with foil if the crust starts getting too brown. Let cool for at least an hour. Serve with vanilla ice cream. | Dessert

62: Chocolate Cake From Mary Webber 2/3 c. unsalted butter 2 eggs 2 tsp. baking powder 2 tsp. baking soda 2 2/3 c. flour 1/2 tsp. salt 8 Tbsp. unsweetened cocoa powder 2 c. boiling water 2 tsp. vanilla Combine dry ingredients ( flour, baking powder, baking soda and salt) in a bowl and set aside. Cream butter and sugar until creamy on medium speed with an electric mixer. Add eggs and beat until light and fluffy. Add cocoa. Add dry ingredients alternating with water. Beginning and ending with dry. Add vanilla. Grease and flour two 9”x 9” round pans or one 13” by 9” pan. Bake at 350 degrees for 30-40 minutes. White Frosting (Double for layer cake) 2 Tbsp. flour 1/2 c. milk 1/2 c. sugar 1 tsp. vanilla 1 stick butter Cook flour and milk until blended. Stirring constantly, so as not to stick or burn. Let cool for 20 minutes. Add butter, sugar and vanilla and beat at highest speed for about 5 minutes until creamy. | Dessert

63: Spritz Cookies Yield about 5 dozen cookies From Kathy Clark 1 cup Shortening cup Sugar 1 egg or 3 egg yolks 2 cups Shifted Flour tsp Baking Powder Dash of Salt 1 tsp Vanilla or Almond Extract Cream shortening, adding sugar gradually. Add egg unbeaten and beat well. Add shifted dry ingredients and extract. Fill a cookie press. Form cookies on ungreased cookie sheet or use cut-outs. Bake at 400 F for 10-12 minutes. | Snickerdoodles From Dale Canon lb butter 1 cups sugar 2 eggs 2 cup flour 2 tsp cream of tartar 1 tsp baking soda tsp salt Cream butter, sugar, add eggs, beat in remaining ingredients Roll into balls Shake in cinnamon sugar. Bake at 350 F for 10-12 minutes | Dessert

64: Ella’s Gingerbread Cookies From Ella and Sue Colgan * 6 cups all-purpose flour * 1 tablespoon baking powder * 1 tablespoon ground ginger * 1 teaspoon ground nutmeg * 1 teaspoon ground cloves * 1 teaspoon ground cinnamon * 1 cup shortening, melted and cooled slightly * 1 cup molasses * 1 cup packed brown sugar * 1/2 cup water * 1 egg * 1 teaspoon vanilla extract 1. Sift together the flour, baking powder, ginger, nutmeg, cloves, and cinnamon; set aside. 2. In a medium bowl, mix together the shortening, molasses, brown sugar, water, egg, and vanilla until smooth. Gradually stir in the dry ingredients, until they are completely absorbed. Divide dough into 3 pieces, pat down to 1 1/2 inch thickness, wrap in plastic wrap, and refrigerate for at least 3 hours. 3. Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto an ungreased cookie sheet. 4. Bake for 10 to 12 minutes in the preheated oven. When the cookies are done, they will look dry, but still be soft to the touch. Remove from the baking sheet to cool on wire racks. When cool, the cookies can be frosted with the icing of your choice. | Dessert

65: Chocolate Chip Cookies From Kate Webber 2 Cups flour (I only use about 2 cups or a little more as all the flour makes the cookies too cake like) 1 tsp. baking soda 1 cup (2 sticks) of butter softened (I use half peanut butter and half butter) cup brown sugar cup white sugar 1 tsp. vanilla 2 large eggs 2 cups choco chips (I don’t always put that many choco chips in – about 1 cups) 1 cup chopped nut (optional) Preheat oven to 375 degrees Cream butter and sugars and vanilla together, add eggs one at a time beating after each one until creamy. Gradually add flour and baking soda. Stir in choco chips. Drop by rounded spoonful on and UNgreased cookie sheet. Bake 9-11 minutes until lightly golden brown. Cool on cookie sheets for 2 min. then transfer to cooling rack. | Dessert

66: Since 1983, the Canon family and friends have taken a road trip to Santa’s Land in Vermont. The Saturday after Thanksgiving cars were packed and we would “tailgate” in the parking lot of Santa’s Land with or without snow. It was a wonderful tradition and these cookies were everyone’s favorite. CHOCOLATE KISS – PEANUT BUTTER COOKIES From Dianne Dostal (ABOUT 3 DOZEN COOKIES) 1 CAN SWEETENED CONDENSED MILK CUP PEANUT BUTTER 2 CUPS BISQUICK 1 TEASPOON VANILLA SUGAR 36 CHOCOLATE KISSES Heat oven to 375 degrees. Stir milk and peanut butter in large bowl until smooth. Stir in bisquick and vanilla. Shape dough into 1 inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes. Immediately press chocolate kiss into the top of each cookie. Remove to wire rack to cool. | Dessert

67: Black Bottom Cupcakes From Kathy Clark Filling: 1 8 oz Package Cream Cheese at Room Temperature Add 1 egg, 1/3 cup sugar, 1/8 tsp salt and mix. Add to cups chocolate chips. Chocolate Mixture 1 cups Flour 1 cup Sugar cup Cocoa 1 tsp Baking Soda 1 cup Water 1/3 cup oil (Crisco) 1 tbsp Vinegar (mixture will be bubbly) 1 tsp Vanilla Mix ingredients Fill baking cups full (foil is best) with chocolate mixture and add cream cheese mixture in the center. Bake at 350 F for 30-35 minutes. | Dessert

68: Key Lime Pie From Marie Squires 28 oz Sweetened Condensed Milk (2 cans) 2 Egg Yolks cup Lime Juice cup Whipped Cream 1 9” Graham Cracker Pie Shell Combine milk and beaten egg yolks. Gradually add lime juice and mix thoroughly. Fill pie shell with mixture. Bake at 350 C for 8-10 minutes. DO NOT allow it to brown. Chill pie in the refrigerator at least 2 hours. Whip cream and spread on top. | Dessert | Jimmy and Marie Squires | Marie and Ann

69: Vacuum Cleaner Cookies From Andrea Canavero Yields ~4 dozen bars cup margarine (not butter) melted 1 (18 oz) box yellow cake mix 3 eggs 8 oz package cream cheese, softened 1 lb box powdered sugar cup flaked coconut cup chopped walnuts or pecans Combine margarine, cake mix, and 1 egg in a mixing bowl. Stir together until dry ingredients are moistened. Pat mixture into bottom of a well-greased 15x10” jellyroll pan. Beat remaining 2 eggs lightly, then beat in cream cheese and powdered sugar. Stir in coconut and nuts. Pour over mixture in the jellyroll pan, spreading evenly. Bake at 325 C for 45-50 minutes or until golden brown. Cool pan on a wire rack to room temperature and cut into bars | Dessert | Paul Canavero | Katarina Canavero

70: Italian Egg Cookies Makes 3 dozen From Lynell Despathy From Billy’s Grandmother and a childhood favorite. 4 cups Flour (sifted) 4 tbsp Baking Powder tsp Salt cup Sugar 3 Eggs Beaten cup Vegetable Oil cup Milk 1 tsp Lemon Juice Mix first four ingredients and make a well. Add remaining four ingredients in the well and mix with a dough hook until till smooth. Roll like a pencil and twirl like a small roll swirl. Bake at 375 C for 12 minutes and Frost (recipe below) Icing 1 tsp Lemon Juice Approximately 1 tsp Milk Mix until a runny consistency and pour over cookies and let them set. | Dessert

71: APPLE STRUDEL From Jindra Goodman Fillo dough Butter Apples (peeled and sliced) Sugar Raisin Cinnamon Use about 3-4 sheets of fillo. Put them on cloth so you can transfer roll easy. Brush fillo with melted butter. In the pan fry (toast) breadcrumbs. Cover 2/3 of fillo sheet with crumbs, sliced apples, raisins, a little sugar and cinnamon. Dot butter over the filling and using the cloth roll into a log. Brush the log with butter. Close the ends by folding under and transfer onto cookie sheet. Repeat to create a second roll. Bake at 350 F for about 30-40 min Serve warm and sprinkle powder sugar over | Dessert | Doug and Jindra Goodman

72: Cheesecake Tarts From Ann Romanowski 1 lb cream cheese softened 3/4 cup sugar 2 eggs 1 tsp vanilla extract 24 vanilla wafer cookies Pie filling or updated version (fresh fruit brushed with melted apricot jam) Whip together cream cheese, sugar, eggs, and vanilla. Place wafers on bottom of 24 cupcake liner papers. Fill liners 3/4 full of cheese mixture. Bake 10 minutes 375 degrees. Cool and then cover with pie filling or fresh fruit. Enjoy, Grace Rosi | Photos: Ann Romanowski's parents (Goldstaub) Frank Romanowski's Grandparents | Dessert

73: Lemon Pudding Dessert From Ann Romanowski 12-16 servings 1 cup cold butter 2 cups all-purpose flour 1 pkg (8 oz) cream cheese softened 1 cup confection's sugar 1 carton (8 oz) frozen whipped topping, thawed, divided 3 cups cold milk 1 pkg (3.4 oz each) instant lemon pudding mix In a bowl, cut butter into the flour until crumbly. Press into an ungreased 13x9x2" baking pan. Bake at 350 for 18-22 min or until set. Cool on wire rack. In a mixing bowl, beat cream cheese and sugar until smooth. Fold in 1 cup whipped topping. Spread over crust. In mixing bowl, beat mild and pudding mix on low speed for 2 minutes. Carefully spread over the cream cheese layer. Top with remaining whipped topping. Refrigerate for at least 1 hour. | Grandma Rose and Grandpa Frank at the bakery, 156 King St. Northampton | Dessert

74: PEANUT BUTTER BALLS From Nancy Foley We only make this recipe between Thanksgiving and Christmas. 8 oz. smooth peanut butter 1 box confectioner sugar cup butter – softened 2-3 tbsp. milk – (if needed) 12 oz semi-sweet chocolate chips 1 tsp. paraffin wax In a large bowl combine peanut butter, sugar and butter. Add milk slowly to allow mixture to form a soft consistency which can be rolled into small balls. Roll balls and place on cookie sheet. Melt chocolate chips and paraffin until smooth. Use a double boiler over low heat for best results. Drop balls into chocolate mixture and roll with fork covering entire balls. Remove and place on cookie sheet lined with wax paper. Cool in refrigerator until chocolate has set and store in a closed container in refrigerator. | Dessert

75: CREAMY CARAMELS From Nancy Foley This recipe has become a family favorite. We stole it from a former fellow swim team member! 1 cup sugar 1 cup dark corn syrup 1 cup butter 1 can sweetened condensed milk (14 oz) 1 tsp. vanilla extract Line an 8-inch square pan with foil and butter the foil; set aside. Combine sugar, corn syrup and butter in a 3 quart saucepan. Bring to a boil over medium heat, stirring constantly. Boil slowly for 4 minutes without stirring. Remove from the heat and stir in milk. Reduce heat to medium low and cook until candy thermometer reads 238 degrees stirring constantly. Remove from heat and stir in vanilla. Pour into prepared pan. Cool. Remove from pan and cut into 1 inch squares. Wrap in waxed paper; twist ends. | Dessert

76: Chocolate Chip Cookies From Ann Romanowski Original recipe from Rose Romanowski cup flour tsp. Baking Soda tsp. salt cup butter cup Brown sugar (packed) cup Granulated sugar 1 egg tsp. vanilla cups cut-up walnuts 1 pkg. Chocolate chips Cream butter and sugars. Add egg and vanilla. Add dry ingredients. Mix well. Add nuts and chocolate chips. Drop by Tablespoon or teaspoon dough on ungreased cookie sheet. Bake at 350 until done. I double this recipe and put dough in plastic bags and freeze until I need to make some cookies. | Dessert

77: Chocolate Chip Pound Cake From Ann Romanowski 1 cup butter (no substitutes) 2 cups sugar 4 eggs 1 tsp vanilla extract 4 cups flour (All Purpose) 4 tsp baking powder 1 tsp baking soda 2 cups (16 oz) sour cram 2 cups semisweet chocolate chips In mixing bowl, cream butter and sugar. Add eggs one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and baking soda; add to creamed mixture alternately with sour cream. Fold in chocolate chips. Pour into greased and floured 10 inch fluted pan. Bake at 350 for 60-65 minutes or until cake tester comes out clean. Cool 10 min before removing from pan. I use a chocolate frosting for this cake. This recipe makes a good size cake. I make a smaller cake-cut ingredients in half. cup butter, 1 cup sugar, 2 eggs, tsp vanilla, 2 cups flour, 2 tsp baking powder, baking soda, 1 cup sour cream, 1 cup chocolate chips. Serves: Large cake 12-14, Small cake 6-8 | Dessert

78: Marble Brownies From Ann Romanowski 1 cup butter, 1 tab vanilla 2 cups sugar 4 eggs 1 cups flour tsp salt 2 cups chopped walnuts 2 squares unsweetened chocolate melted and cooled. Cream first 3 ingredients, beating until soft. Add eggs one at a time. Beat well. Add flour and salt, mix well. Stir in nuts. Divide batter in half. Drop batter alternately with white batter by tablespoon. Swirl white and chocolate batter together to get marbleized effect. Bake 350 for 45 min or when pick is clean. | Kira’s Brownies From Ann Romanowski 2 Eggs: beat until fluffy, and 1 cup sugar, and a pinch of salt. Continue beating. Melt 2 squares Bakers unsweetened chocolate and 1/3-cup butter. Add egg mixture and add cup flour. Beat in 1-teaspoon vanilla and 1-cup cut-up nuts. Bake at 350 for 30 minutes. I make a double batch. 9x13 Greased pan | Dessert | Gail's Bridal Shower

79: Dessert | Choc Mousse 6 oz pkg cream cheese (room temp) 1 tsp vanilla cup sugar 2 eggs separated pinch salt 1 cup whipping cream more whipped cream for topping Melt choc in top of double boiler Remove and set aside Small bowl beat cream cheese until smooth Beat in vanilla and cup sugar Beat in yolks one at a time-keep mixture smooth Beat in choc. Beat whites with salt until increases in volume and holds shape. Fold cream into choc mixture Then fold choc and whipped egg whites together Place into shell Refrig 5-6 hours Whip extra cream and make circle on top of pie. | Angel Pie Shell From Gail Canon 3 egg whites tsp. baking powder Pinch of cream of tartar 1 tsp. vinegar tsp. vanilla Beat egg whites stiff Add sugar, sifted with baking powder and cream of tartar Beat on high speed. Add the sugar one tablespoon at a time Till all used up..Add vinegar and vanilla Beat 5 min from start to finish Bake on buttered Pyrex pie plate at 275 for 1 hour Remove from oven Let cool on rack in pan Cover with choc mousse Let stand in refrig for 4 hours

80: French Cherry Pie From Ann Romanowski 1-3 oz pkg cream cheese cup confectionery sugar 1/2tsp. vanilla 1 cup whipping cream 1 pie shell 1 can cherry pie filling (cherry, strawberry or pineapple) Cream cheese, add vanilla and sugar mix. Fold in whipped cream. Pour Into baked pie shell. Pour filling on top and chill. | Dessert

81: Grams’ Apple pie From Ann Romanowski Apple Mixture: 6 apples peeled and sliced cup sugar lemon squeezed tsp. cinnamon Melt 2 Tablespoons margarine or butter in pie dish. I do this in the oven and then pour apple mixture in dish and heat in 350 oven. While apples heat, mix 2 tablespoons Margarine or butter, cup sugar, then add 1 egg, cup flour, and 1 tsp. baking powder. Mix well. Drop by spoonful on top of apples and resume baking at 350 for 45 min until brown on top and apples are soft when fork is pierced in. | Dessert

82: CANDY MAKING TIPS From Kathy Goodman Use real butter and whole milk. This is no time to diet. Use a heavy pan with a heavy bottom (glass and aluminum do not work, they do not distribute the heat evenly and do not hold their heat well). Use a wooden spoon to stir with. It does not get hot and does not pull the heat out of the candy. Remember candy making is the art of restructuring sugar crystals. Make sure all your utensils are clean and dry when you start. Treat the mixture gently while it is cooking. Do not jar or move the pan quickly. Use a candy thermometer but always test by dropping a little of the hot mixture into cold water. Have everything ready to go before you start. Things can go really quickly and you do not want to be fumbling around looking for something. Warning: You will have the best results if you make candy on a sunny, dry day. It does not set up well if the humidity is too high or the air pressure is low like just before it going to rain or snow. If it doesn’t set, just pour it into a shallow dish and eat it with a spoon. It doesn’t look pretty but it sure tastes good and it can be great over ice cream. Be very careful!!! Candy mixtures are very hot sugar and sticky. You can get a really nasty burn if you drop any on your skin or allow it to splash on you. Do not get discouraged. Candy making takes practice. You will soon learn what a soft ball looks like and what fudge or divinity look like just before they are ready to set. | Dessert

83: UNCLE LEE’S PENUCHE From Kathy Goodman 1 cups light brown sugar 1 cups white sugar 3 tablespoons light corn syrup (Karo) 1 cup milk 1 teaspoon vanilla Chopped nuts (walnuts or pecans are best) Combine sugars, making sure all the lumps are broken up or out, corn syrup and milk in heavy pan. Cook over medium heat, stirring constantly until it reaches a hard boil. Place a candy thermometer in mixture making sure it is not touching the sides or bottom of the pan. Allow to cook undisturbed (do not stir or move the pot) until it reaches soft ball. A small amount dropped into cold water will hold together in a soft ball that flattens when removed from the water. Remove from heat and place the pan in a sink with about 2 inches of cold water in it. Add vanilla. Stir and beat vigorously until the mixture starts to thicken and begins to lose its gloss. Add the nuts and stir in. Pour into buttered dish or platter. Be prepared to work really quickly once you put the nuts in. The candy will set immediately. | Dessert | Nola and Lee Goodman Richard Goodman's Brother

84: EVERYBODY’S COCOA FUDGE From Kathy Goodman 3 cups white sugar 2/3 cup Hershey’s Cocoa 1/8 teaspoon salt 1 cup milk cup (1/2 stick) butter 1 teaspoon vanilla Chopped nuts Combine sugar, cocoa, salt in a heavy pan. Make sure all the lumps are out of the sugar and cocoa. Add milk. Cook over a med heat, stirring constantly until it reaches a hard boil. Place a candy thermometer in mixture making sure it is not touching the sides or bottom of the pan. Allow to cook undisturbed (do not stir or move the pot and be careful it will spit at you, watch carefully so it does not boil over. If it does start to boil over, remove gently from heat, lower burner and return to heat) until it reaches soft ball. A small amount dropped into cold water will hold together in a soft ball which flattens when removed from water. Remove from heat and place the pan in a sink with about 2 inches of cold water in it. Add vanilla and butter. Stir and beat vigorously until the mixture starts to thicken and begins to lose its gloss. Add the nuts and stir in. Pour into buttered dish or platter. Be prepared to work really quickly once you put the nuts in. The candy will set almost immediately. | Dessert | Shirley, Lee, Lois, and Richard Goodman

85: EVERYBODY’S BEST DIVINITY From Kathy Goodman This takes 2 people and a stand mixer, a hand mixer cannot handle it. 2 cups white sugar cup light corn syrup cup water teaspoon salt 2 large egg whites 1 teaspoon vanilla Chopped nuts Combine corn syrup and water (hint – put the water in your measuring cup then add the corn syrup to it and you will not have as much trouble getting the syrup out of the cup) in a heavy pan. Cook over medium heat until it comes to a boil. Remove from heat. Add sugar and salt. Return to heat and stir with a wooden spoon until the sugar granules are dissolved. You should not be able to feel any sugar grains when you rub the spoon against the side of the pan. Remove from heat and with a damp paper towel wipe any sugar granules from the sides of the pan above the liquid (BE CAREFUL and don’t burn yourself). Return to heat. Cover the pan long enough for the mixture to return to a boil (just a couple of minutes). Uncover, remove from heat, and wipe down the sides again. Return to heat, place a candy thermometer in the mixture and bring back to a boil. Cook without stirring to a hard ball (a small amount dropped into cold water will form a ball which holds its shape when removed from the water). Begin beating egg whites when the candy is almost cooked. You do not want the syrup to cool waiting for the eggs. Beat until the egg whites form a stiff peak. Continue beating while slowly streaming the hot syrup into the beaten egg whites. Add vanilla. Continue beating until it thickens and starts to lose its gloss. Turn of mixer and add nuts. Drop by the spoonful onto buttered wax paper. | Dessert

86: AUNT LOIS’S TOFFEE From Kathy Goodman 1 cup sugar pound butter (not margarine) 1 tablespoon vanilla 3 tablespoons water 3 Hershey Bars (without nuts) or chocolate chips Chopped nuts (walnuts, pecans, peanuts) Prepare a large flat platter or baking pan by buttering generously and crumbling chopped nuts to cover the surface. Mix together sugar, butter, vanilla, and water together in a heavy pan. Cook, stirring constantly until it turns a caramel color and starts pulling away from the pan. Spread immediately onto the prepared platter and place the Hershey bars or chocolate chips on top. As they start to melt, spread the chocolate evenly over the toffee with a rubber spatula. As the chocolate starts to harden but before it is completely firm, sprinkle additional nuts over the top. Let cool and break or cut into pieces. Store in a cool air tight container. | Dessert

87: GRANDMA VAN SICKLE’S PEANUT BRITTLE From Kathy Goodman 2 cups white sugar cup water 1 cup white corn syrup (Karo) 2 cups peanuts 1 teaspoon butter 1 teaspoon vanilla 2 teaspoons baking soda Mix together sugar, water, corn syrup in a heavy pan. (Hint – put the water in your measuring cup then add the corn syrup to it and you will not have as much trouble getting the syrup out of the cup). Stir constantly until it reaches a boil. Place a candy thermometer in mixture. Cook without stirring to a really hard crack. (a little dropped into cold water will really crack). Add peanuts and continue cooking until the mixture turns a light brown. Remove from heat. Add butter and vanilla. Stir in. Then add baking soda. Warning! It will foam up so be careful and don’t burn yourself. Pour immediately into a large greased pan or onto a large greased platter. When it is cool and hardened, break into pieces. | Dessert

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